Yesterday was great, I took the day off and got a chance to make a nice kitchen experiment for dinner. Vegan Fish Sticks! Even better, ...

Yesterday
was great, I took the day off and got a chance to make a nice kitchen
experiment for dinner. Vegan Fish Sticks! Even better, hubs made up some
delicious wraps with my little creations.

I
should start by explaining my childhood love of fish sticks. It was
perhaps only trumped by my love of ice cream and pie. I literally ate
fish sticks with ketchup and mayo almost every day for lunch for several
years. Glad that's one habit I moved past.These
healthy vegan "fish sticks" involve no fish or sea creatures at all!
They are also gluten-free, soy-free, nut-free, and grain-free. They are
loaded with vegan protein and will totally trigger the childhood fish
stick memories I can only assume you have as well. If you were never a
fish stick person, try them anyway! They are a great alternative to fake
meat or vegan burgers. They're unprocessed and pretty good for you, and
really REALLY filling.

These "fish sticks" get their fishy flavor from chickpeas, capers and the brine from a jar of sauerkraut.
Dunk them in my husband's vegan "tartar sauce" and they are even more
convincing. The sauce takes on an extra fishy flavour thanks to a little
dulse seaweed. Because fish sticks are traditionally breaded, I added
some quinoa flakes for extra crunch. I left them out on half the sticks
and preferred them bare but it's totally your call as they're great
either way!Because
this September is Vegan MOFO and I have challenged myself to make wraps
and ice cream all month long, my husband wrapped these sticks up in
swiss chard leaves. They are so delicious that way and the greens make
this dish even healthier for you.Though
I am not a parent, I would guess these "fish sticks" are a great meal
for kids who don't want to eat their veggies and beans! To make the
wraps, simply place one fish stick on a leaf of swiss chard, top with a
little tartar sauce and a dash of hot sauce.

Vegan Fish Sticks with Tartar Sauce

(vegan, gluten-free, soy-free)

3 cans chickpeas, rinsed, drained

1 tsp capers

1 tbsp vegenaise

2 tsp sauerkraut juice

Blend
together everything but 1 can chickpeas until smooth. Add the chickpeas
and pulse until they are chunky. Form into logs and place on parchment
lined baking sheet. Flatten each log into fish stick shapes.

1 tbsp vegenaise

Quinoa flakes (optional)

Divide
the extra vegenaise over each fish stick, smoothing over each with the
back of a spoon. Sprinkle a tiny amount of quinoa flakes over each
stick.

Bake
in an oven preheated to 350F until golden around edges. Broil or bake
at 450 until they are golden on top but not burned. Serve with vegan
tartar sauce or ketchup.